Italian Harvest Penne
A hearty and healthy vegetarian penne dish loaded with sautéed asparagus, carrots, and bell peppers, tossed in a light Italian seasoning sauce and topped with mozzarella cheese.
- Prep
- 15 min
- Cook
- 20 min
- Total Time
- 35 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Italian
Ingredients
- 8ozspenne pasta
- 1lbasparagus, trimmed and cut into 1-inch pieces
- 2mediumcarrot, peeled and sliced into thin rounds
- 1mediumgreen bell pepper, seeded and diced
- 1mediumred bell pepper, seeded and diced
- 1mediumwhite onion, diced
- 3clovesgarlic, minced
- 4mediumscallion, sliced
- 8ozsshiitake mushrooms, sliced
- 2cupsChinese cabbage, chopped
- 2tspsItalian seasoning
- 1/2tspblack pepper
- 1/4tspsalt
- 1blocktofu, cubed
- 1cupmozzarella cheese, shredded
Step-by-Step
- 1
Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Drain and set aside.
10m - 2
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the asparagus, carrots, green bell pepper, red bell pepper, and onion. Sauté for 5-7 minutes, until the vegetables are tender-crisp.
7mmedium heat - 3
Add the garlic and sauté for an additional minute, until fragrant.
1mmedium heat - 4
Add the cooked penne, scallions, shiitake mushrooms, Chinese cabbage, Italian seasoning, black pepper, and salt. Toss everything together and cook for 2-3 minutes, until the cabbage is wilted and the flavors are combined.
3mmedium heat - 5
Remove the skillet from heat and stir in the cubed tofu. Top the penne mixture with the shredded mozzarella cheese.
2m